I’ve made this slow cooker lemon herb chicken more times than I can count — it’s one of those weeknight winners that tastes fresh but requires almost no babysitting. Tender shredded chicken soaks up a bright lemony sauce and is spooned over steaming, fluffy rice for a comforting, family-friendly meal that’s perfect when you want something simple but flavorful. If you like hands-off dinners that still impress, this one delivers every time. For the exact recipe I started from and some small tweaks I use, see this version.

Why you’ll love this dish

This recipe hits the sweet spot between fuss-free and flavorful. Cooked low and slow, the chicken becomes fall-apart tender while lemon, thyme, and rosemary give it a bright, herbaceous lift. It’s budget-friendly, uses pantry staples, and scales up easily for meal prep or a crowd. Perfect for busy evenings, potlucks, or when you want a comfort food that still feels light.

“A weeknight staple — juicy chicken, bright lemon, and rice that soaks up every drop of the sauce. My kids asked for seconds!” — a reader review

Beyond taste, it’s also flexible: swap herbs, add veggies to the cooker, or serve the shredded chicken in tacos, salads, or bowls. If you want additional context on variations and plating, check this related take I referenced earlier: one of my notes.

How this recipe comes together

Quick overview so you know what to expect:

Make a simple lemon-herb braising liquid with chicken broth, lemon juice/zest, dried thyme, rosemary, and garlic.
Nestle 4 boneless chicken breasts into the slow cooker and let them cook until they shred easily (low for 6–8 hours or high for 3–4).
Cook rice on the stovetop about 30 minutes before serving so it’s freshly fluffy.
Shred the chicken in the sauce and spoon over rice.

This is a straightforward, two-component meal — slow-cooked protein and stove-top rice — that comes together with minimal active time.

What you’ll need

4 chicken breasts (boneless, skinless) — about 1.5–2 lb total
2 cups chicken broth (low-sodium preferred)
1 lemon — juiced and zested
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 cups uncooked rice (long-grain white for the fluffiest result)
4 cups water (for cooking the rice)

Notes and substitutions:

Swap boneless thighs for breasts for more fat and juiciness — reduce high-heat time slightly if using smaller pieces.
If you only have fresh herbs, use about 1 tablespoon chopped fresh thyme and 1 tablespoon chopped fresh rosemary.
For gluten-free or lower-sodium needs, use a certified gluten-free broth and low-sodium seasoning. More ideas and variations are covered later and in this complementary resource: additional notes.

Directions to follow

Combine the sauce. In the slow cooker, whisk together chicken broth, lemon juice, lemon zest, dried thyme, dried rosemary, minced garlic, and a generous pinch of salt and pepper.
Add the chicken. Place the chicken breasts in the liquid and turn to coat. They don’t need to be fully submerged — the steam and liquid will work together.
Cook low and slow. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
Prepare the rice. About 30 minutes before serving, rinse the rice under cold water, then cook it with 4 cups of water according to package instructions (bring to a boil, simmer covered until done). Fluff with a fork.
Shred the chicken. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir so it soaks up the sauce. Taste and adjust salt, pepper, or a squeeze more lemon if needed.
Serve. Spoon the lemon herb chicken and plenty of sauce over the fluffy rice. Garnish with extra lemon zest or chopped parsley if you like.

Quick safety note: always check chicken temperature with a meat thermometer. If reheating later, heat to at least 165°F.

Best ways to enjoy it

Plate it family-style: mound rice, ladle chicken and sauce on top, and pass lemon wedges for squeezing.
Serve with a crisp side salad or steamed green beans to add color and texture.
Turn leftovers into other meals: use warmed shredded chicken in tacos, on pizzas, or folded into a creamy chicken salad. For a Mediterranean twist, top with olives and feta.

Pairings: a bright Sauvignon Blanc or a light lager complements the lemon-herb profile. For non-alcoholic, iced tea or sparkling water with lemon feels crisp alongside the dish.

Storage and reheating tips

Refrigerator: Store in airtight containers for up to 3–4 days. Keep rice and chicken separate if you want the rice to retain texture.
Freezing: Freeze the shredded chicken (with sauce) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over medium-low with a splash of broth or water to loosen the sauce, or microwave in short bursts, stirring in between. Always reheat until steaming hot and at least 165°F.
Food safety: Don’t leave cooked chicken at room temperature for more than 2 hours. Cool large portions quickly by dividing into shallow containers before refrigerating.

Pro chef tips

Zest before juicing: zesting the lemon first is easier and yields more aromatic oil.
Browning optional: if you want extra flavor, quickly sear the chicken breasts in a hot skillet for 1–2 minutes per side before adding to the slow cooker — it adds color and a slight caramelized note.
Keep the sauce bright: add a splash of fresh lemon juice at the end to revitalize the sauce if it tastes muted.
Rice texture: rinse long-grain rice to remove excess starch for the fluffiest result, and let it rest covered for 10 minutes after cooking before fluffing.
Make it a one-pot cheat: if you’re short on time, you can cook the rice in a separate pot while the chicken finishes; avoid cooking rice in the slow cooker unless you’re following a tested slow-cooker rice method to prevent mushiness. For more staging tips, see my earlier notes here: staging and timing.

Creative twists

Mediterranean: add olives, sun-dried tomatoes, and a handful of spinach at the end. Serve with couscous instead of rice.
Creamy lemon: stir in 1/2 cup plain yogurt or crème fraîche after shredding for a silky sauce (heat gently to avoid curdling).
Spicy kick: add 1/4–1/2 teaspoon red pepper flakes to the braising liquid.
Grain swap: use quinoa or farro cooked separately for a nuttier base.
Sheet-pan finish: after shredding, spread chicken on a rimmed baking sheet, sprinkle with breadcrumbs and Parmesan, and broil a minute for a crunchy top.

Your questions answered

Q: Can I use frozen chicken breasts?
A: Yes, but increase cooking time and ensure the internal temperature reaches 165°F. If possible, thaw overnight for more even cooking and quicker shredding.

Q: Can I cook the rice in the slow cooker with the chicken?
A: Not recommended for this recipe. Rice requires precise liquid ratios and cooking time; adding it to the slow cooker often results in overcooked or mushy rice. Cook rice separately for best texture.

Q: How can I make this dairy-free or gluten-free?
A: The recipe is naturally dairy-free. For gluten-free, use a certified gluten-free chicken broth and double-check any seasoning blends.

Q: How many does this serve?
A: With 4 chicken breasts and 2 cups uncooked rice, expect about 4–6 servings depending on appetite and side dishes.

Conclusion

If you want inspiration for similar lemon-herb chicken preparations in other formats, check this one-pot stovetop version at One Pot Lemon Herb Chicken and Rice – Creme De La Crumb, or a one-pan variant here: One-pan Lemon Herb Chicken Rice (with Chicken Breast!) – Simple …. Both are great reads if you’re exploring quicker stovetop or sheet-pan approaches to this flavor profile.